When you've got a bit of extra time on your hands, v2mince makes the perfect base for a deliciously thick and juicy handmade burger patty. Pair with crunchy, creamy, chipotle-flavoured slaw and soft brioche bun for a Friday night flavour combo you'll want to stay in for! Best of all, these patties freeze perfectly so you can have them on standby for the next time you need a delicious dinner in a flash.
1 tbsp chilli flakes
1 tablespoon garlic powder
1 tablespoon basil, chopped
Salt and pepper, to taste
6 brioche buns, toasted
100g baby spinach leaves
2 cups red cabbage, shredded
2 cups green cabbage, shredded
In a large mixing bowl, combine v2mince with chilli flakes, garlic powder, chopped basil and salt and pepper.
Divide the mixture into 6 equal amounts and roll into balls before pressing into round patties. Heat olive oil in a large frypan over medium-high heat and fry the patties until well browned and caramelised on each side. (If you’re time poor, just use v2burger patties).
In a medium mixing bowl, combine the red and green cabbages with enough aioli to make a rich slaw. Top each bun base with baby spinach leaves, slaw and burger patties.
Top patties with chipotle mayonnaise and enjoy!
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